Taco Pasta Salad | Veganize It!

To veganize a recipe is to take non-vegan foods (meat, eggs, dairy, etc) and replace them with a plant-based alternative.

This is the perfect time of year for a simple and delicious pasta salad. This quick and easy recipe doesn't require a lot of cooking, has awesome flavor and plenty of delicious vegetables.

This pic is from the first time I made the recipe and the updated recipe (below) doesn't include avocado

This pic is from the first time I made the recipe and the updated recipe (below) doesn't include avocado

I got this recipe from Divas Can Cook last year, but didn't make it until yesterday for the boys' lunch.

How did I veganize it?


It was super simple to veganize this recipe because everything was already vegan expect for the cheese. I used Follow Your Heart vegan cheese and grated a little on top before serving. You can also skip vegan cheese and this recipe will be just as good.

The Verdict

I loved it.

Eric loved it (he ate the leftovers at dinner).

Bran loved it.

Elijah and Jason said it was "okay".

Majority rules in our house, so I'll definitely make it again!

All 3 kids asked that I use more pasta and less vegetables the next time around. Ha!

The original recipe has 8 different vegetables, so I called myself trying to "sneak them in" by chopping them into tiny pieces. I guess that wasn't good enough for my 3...this time. lol I even forgot to put in the corn, so yeah, I guess there were too vegetables for them.

I reduced the vegetables down to 5 and re-wrote the recipe based on the fam's feedback below.

Veganize this delicious recipe today!

Taco Pasta Salad

by Brown Vegan & DivasCanCook

Keywords: entree vegan

Ingredients (Serves 5)

  • 8 oz rotini pasta, dry
  • ¾ cup salsa (can add more)
  • 2 teaspoons taco seasoning (can add more)
  • 1 green bell pepper, diced
  • ½ cup black olives, sliced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, quartered
  • 15 oz can black beans, rinsed and drained
  • 1/2 cup vegan cheddar cheese, shredded (optional)
  • 1/3 cup cilantro, to garnish (optional)


Cook pasta according to package until al dente.

Drain pasta, rinse with cold water and set aside.

In a large bowl, toss pasta with salsa and taco seasoning.

Add in bell pepper, black olives, onion, cherry tomatoes, & black beans.

When ready to serve, top with optional vegan cheese & cilantro

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